saw a youtube video where the person recommended pushing the dough down again after the initial rise and then leaving it to rise a second time.

Granted, that was a video for a NY style pie (if I'm not mistaken).

1- What do the experts here say about this?

2- Would you recommend this for a Sicilian pizza?

Thanks in advance.

This forum is cool.

9slicePie,

If what you are referring to is only a Sicilian dough, yes I have left a balled dough in a pan, then pressed the dough out in the pan and then left it rise (proof) before baking. The dough also can be put spread in a pan after mixing and relaxing and given a second proof.

If what you are referring to is only a Sicilian dough, yes I have left a balled dough in a pan, then pressed the dough out in the pan and then left it rise (proof) before baking. The dough also can be put spread in a pan after mixing and relaxing and given a second proof.

Norma

norma, I'm talking about making a dough ball, letting it rise, then pushing it down again, and then letting it rise for a second time before even putting in the pan.